Full metadata record
DC Field | Value | Language |
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dc.creator | Dominguez-Fernandez, M. (Maite) | - |
dc.creator | Tie-Yang, P. Y. (Paul Yong) | - |
dc.creator | Ludwig, I.A. (Iziar Amaia) | - |
dc.creator | Clifford, M. N. (Michael N) | - |
dc.creator | Cid, C. (Concepción) | - |
dc.creator | Rodriguez-Mateos, A. (Ana) | - |
dc.date.accessioned | 2022-04-12T10:43:58Z | - |
dc.date.available | 2022-04-12T10:43:58Z | - |
dc.date.issued | 2022 | - |
dc.identifier.citation | Dominguez-Fernandez, M. (Maite); Tie-Yang, P. Y. (Paul Yong); Ludwig, I. A. (Iziar Amaia); et al. "In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption". Food Chemistry. (367), 2022, 130620 | es |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://hdl.handle.net/10171/63380 | - |
dc.description.abstract | Artichokes are a rich source of (poly)phenols, mainly caffeoylquinic acids, but little is known about their bioavailability from this source. This study investigated the absorption, metabolism and excretion of (poly)phenols after sous-vide artichoke consumption (5776 µmol of (poly)phenols) by healthy volunteers. Seventy-six (poly)phenol metabolites were identified by UHPLC-MS/MS using authentic standards, including acyl-quinic acids plus C6–C3, C6–C1, C6–C2, C6–C1–N, C6–C0 metabolites, and their phase-II conjugates. The major metabolites were 3ʹ-methoxy-4ʹ-hydroxycinnamic acid, 3ʹ-methoxycinnamic acid-4ʹ-sulfate, and 4ʹ-hydroxycinnamic acid-3ʹ-sulfate, which appeared early in plasma (Tmax < 4 h); plus 3-(3ʹ-methoxy-4ʹ-hydroxyphenyl)propanoic acid, 3-(4ʹ-methoxyphenyl)propanoic acid-3ʹ-glucuronide, 3-(3ʹ-hydroxyphenyl) propanoic acid and hippuric acids, which appeared later (Tmax > 6 h). The 24 h urinary recovery averaged 8.9% (molar basis) of the (poly)phenols consumed. Hepatic beta-oxidation of 3ʹ,4ʹ-dihydroxycinnamic acid and methylated conjugates occurred, but was limited (<0.04%). 3ʹ-Methylation exceeded 4ʹ-methylation and interindividual variability was high, especially for gut microbial metabolites (up to 168-fold). | es_ES |
dc.description.sponsorship | This work was funded by the Spanish Ministry of Science and Innovation (AGL2014-52636-P) and Plan de Investigación de la Universidad de Navarra, PIUNA (2018-09). MDF is supported by the Dept. of Education of Navarra Government (944/2016) and Spanish Ministry of Education (FPU16/03280). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Globe artichoke | es_ES |
dc.subject | (Poly)phenols | es_ES |
dc.subject | Caffeoylquinic acids | es_ES |
dc.subject | Metabolism | es_ES |
dc.subject | Bioavailability | es_ES |
dc.subject | UHPLC-MS/MS | es_ES |
dc.subject | COMT methylation | es_ES |
dc.title | In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.description.note | This is an open access article under the CC BY-NC-ND license | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2021.130620 | - |
dadun.citation.number | 367 | es_ES |
dadun.citation.publicationName | Food Chemistry | es_ES |
dadun.citation.startingPage | 130620 | es_ES |
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